Recipe by Kittencal@recipezazz
This is the perfect consistency to hold on to pasta, don't omit the dryed thyme it is what makes this sauce and you may also add in a pinch cayenne pepper also if desired --- I'm a an extreme garlic-lover and I find that 1 heaping tablespoon is plenty for this recipe if you like an extreme garlic flavor then go ahead and use more! --- the recipe may easily be doubled but I suggest to keep the garlic at no more than about 1-1/2 tablespoons for a double recipe --- have plenty of mouthwash handy after this lol! :)
Top Review by mish1nyc
Another winner from Kittencal!!! My entire family loved this. I chose this recipe because I knew I wouldn't have to do a test run prior to serving it for guests for my daughters birthday! I served it with fettuccine and put oven roasted chicken and shrimp on top. It was to die for!!! Everyone loved it and the guests practically licked their bowls...I'm not kidding, they soaked the extra alfredo up with bread!!! Thank you for another amazing and easy recipe. My daughter was extremly happy with her birthday dinner. PS another reviewer complained about the thickness, you can cut down on the flour
- 3 tablespoons butter
- 1 tablespoon minced fresh garlic (about 2 large cloves, minced)
- 1⁄8-1⁄2 teaspoon dried thyme (rubbed between your fingers to release the flavor)
- 2 tablespoons flour (for a slightly thicker sauce increase to 2-1/2 tablespoons)
- 1 1⁄2 cups 18% table cream (can use half-and-half cream)
- 1⁄2 cup heavy 35% cream
- 1⁄2-3⁄4 cup grated parmesan cheese
- seasoning salt (to taste) or white salt (to taste)
- fresh ground black pepper (to taste)
Directions See How It's Made
- In a medium heavy-bottomed saucepan melt butter over medium-low heat.
- Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
- Add in flour and stir for 1 minute.
- Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
- Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
- Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
- Season with salt and black pepper to taste.
- Serve over pasta and sprinkle with more Parmesan cheese.
- *Note* This sauce is best if eaten right away as it will become thicker upon standing.